Process for the preparation of smoke-impregnated tubular casings
A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausage meat emulsions.
1. A process of preparing a smoke-impregnated tubular casing comprising:
(a) providing a tubular casing having interior and exterior surfaces, said tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste, and said tubular casing with a water-barrier layer and a PVDF (polyvinylidene fluoride) oxygen-barrier layer being a cellulose fiber tubular casing;
(b) applying to the interior surface of said tubular casing a mixture comprising,
(i) liquid smoke,
(ii) browning agent, and
(iii) optionally water;
(c) allowing said mixture to remain in contact with the interior surface of said tubular casing for at least 5 days; and
(d) applying a water-in-oil emulsion to the exterior surface of said tubular casing, said water-in-oil emulsion optionally comprising at least one of fungicides and preservatives: and
(e) optionally shirring and watering the mixture treated casing, thereby forming said smoke-impregnated tubular casing.
2. The process of claim 1 wherein said mixture comprises, (i) 10-50% by weight of liquid smoke, (ii) 20-60% by weight of browning agent, and (iii) 0-70% by weight of water, the percentages totaling 100% by weight.
3. The process of claim 1 wherein said mixture comprises (i) 20% by weight of liquid smoke, (ii) 40% by weight of browning agent, and (iii) 40% by weight of water.
4. The process of claim 1 wherein said mixture is allowed to contact with the interior surface of said tubular casing for a period of 5 to 10 days.
5. The process of claim 1 wherein said smoke-impregnated tubular casing is suitable for encasing sausage meat emulsion.
6. The process of claim 1 , wherein the oxygen-barrier layer contains saponified ethylene vinylacetate or mixtures thereof with other polymers.
7. The process of claim 6 , wherein the water-barrier layer comprises a polyolefin having water-vapor-barrier characteristics.
8. The process of claim 7 , wherein the polyolefin is polyethylene or polypropylene or polybutene or their copolymers, which are end-group-modified.
9. The process of claim 1 , wherein the water-barrier layer comprises a polyolefin having water-vapor-barrier characteristics.
10. The process of claim 9 , wherein the polyolefin is polyethylene or polypropylene or polybutene or their copolymers, which are end-group-modified.